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Turnips with Peas and Dill

You can use either little Hakurei turnips or large purple top turnips or even radishes for this dish. Just remember that the Hakurei turnips will cook faster. This is a perfect recipe to use up your winter dill shares!


  • Dash of olive oil
  • Salt and pepper to taste
  • 3/4 cup frozen peas
  • 1/2 bunch dill, cleaned and chopped
  • 1 tablespoon butter
  • 1/2 small onion, diced
  • 1 bunch turnip roots (save greens for another recipe), cut in half or quarters if small, diced if larger

Saute onions over medium high heat in a bit of olive oil until translucent. Add turnips and peas and a splash of water. Cook, covered for about 5 minutes. Add butter and dill and continue cooking a couple more minutes until turnips are tender. Season to taste with salt and pepper.

Submitted by Sara Jones, Tucson CSA